Recipe of the Month

Recipe of the Month – Butter Bean Goulash

Recipe of the Month Butter Bean Goulash Only Natural
This recipe is a very simple one to make but actually very tasty and it was kindly donated to us by a customer.  I made it as per the recipe below but for the carnivores out there I think some sliced chorizo would work really well in this.  Just at sliced chorizo when you are sauteing the onions so all the lovely flavours are released. read more →

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Recipe of the Month – Mung Dal Kitchari (Vata)

Recipe of the Month Mung Dal Kitchari

This kitchari recipe was donated by Ayurvedic Practitioner Rachel Collins and can be eaten by all doshas but is especially good for Vata Dosha, want to know what we mean by that make sure to check out Ger’s Monthly Update! And although this dish may look like a bowl of scrambled egg it is actually quite tasty and comforting so don’t let it’s look deceive you.

Ingredients

1 cup Basmati Rice
1/2 cup Split Yellow Mung Dal
3 tbsp Ghee
1 tsp Black Mustard Seeds
1 tsp Cumin Seeds
2 pinches Hing (Asafoetida)
1/2 tsp Turmeric
1/2 tsp Salt
4 cups Water

split mung dal recipe of the month

Method

Wash the rice and mung dal well. If you have time let the mung dal soak for a few hours before cooking, as it helps with digestibility. If you have a particularly difficult time digesting beans, you may want to precook the beans for 20-30 minutes using the 4 cups of water.

In a saucepan over medium heat, heat the ghee and add the mustard seeds, cumin seeds and hing. Stir a moment until the seeds pop.

Add the rice, mung dal, turmeric and salt and stir until well blended with the spices.

Add the water and bring to a boil. Boil for 5 minutes uncovered, stirring occasionally.

Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes

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Westgate’s Aubergine, Sprouted Mung Bean & Fennel Salad

Salad Bar Only Natural Recipe of the Month

Anyone for Salad?

I’d say that Westgste Design’s brilliant food selection is a leading light locally when it comes to offering a wide choice of tasty food covering wholefood, vegetarian and vegan, gluten free and raw options. Darron’s keen sense of flavor combinations has never let them down. The unrivaled selection of super delicious salads has alway been a major draw for me with offerings as diverse as carrot and beetroot slaw, roasted cauliflower and chorizo, sweet chilli noodles and broccoli and feta salad.
(I can imagine nothing further from the Spartan collection of lettuce, tomato, cooked ham and a boiled egg which was the less appealing ‘salad’ of my childhood.) You can’t imagine my joy on discovering that the already great range on offer has just been increased. I’m talking about the new takeaway salad bar just opened on street level. If you haven’t tried it out it’s a must!
Darron was kind enough to share the following salad recipe with us in case you feel like a little kitchen creativity or it’s one of many you can pop into Westgate and take away any time!

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Recipe of the Month – Vegetarian Wellington

Recipe of the Month Vegetarian Wellington, Only Natural

This delicious recipe makes a great alternative to the traditional Turkey dinner on Christmas Day. There are a few steps involved but it is worth the effort and when topped with all the trimmings on Christmas Day, it’s a guaranteed winner for any vegetarians in your life!

To make the recipe coeliac-friendly, use gluten-free bread and pastry. To make vegan, make sure your pastry is dairy and egg-free. Adapted from Jamie Oliver’s Festive cookbook.

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Recipe of the Month – Balsamic Maple Glazed Tempeh

Balsamic Glazed Tempeh

The main ingredient in this recipe is tempeh, not sure what tempeh is?  Well it’s a traditional soy product that stems from Indonesia.  It is made from whole, fermented soybeans, has a firm texture and a nutty flavour.  It contains more protein, fibre and nutrition than it’s well known cousin, tofu, and is used as a meat alternative in dishes whether you are vegetarian, vegan or just trying to reduce the amount of animal protein in your diet.  Even though we sell it instore it hasn’t been on my shopping list for quite a while so when I came across this recipe I decided to give it a go and remind myself what I’m missing out on!

Ingredients

1 packet tempeh, cut into 1 inch cubes
120ml cup balsamic vinegar

2 tbs maple syrup
2 tbs tamari
2 cloves garlic, minced
60ml cup olive oil
1 tsp dried thyme
2 tsp arrowroot starch

Balsamic Glazed Tempeh - Marinating Tempeh

Method:

Preparing the Marinade

1. In a bowl, mix together the balsamic vinegar, maple syrup, tamari, garlic, olive oil, and thyme.

2. Add the tempeh to the bowl, stir and cover.

3. Let sit in the fridge for 2-24 hours, mixing occasionally.

Cooking

1. Preheat oven to 180C

2. Place tempeh and sauce in a glass dish and cook covered for 20 minutes.

3. Remove from oven, stir around and bake for another 20 minutes.

4. Remove tempeh cubes from sauce and set aside.

5. Place remaining sauce in a pan over medium heat.

6. Add arrowroot starch and stir constantly to thicken.

7. Plate tempeh and scoop marinade over top as a sauce, or serve on greens or whole grain of choice.

I really enjoyed cooking with tempeh and was reminded just how versatile and tasty it is. Like tofu it readily takes on whatever flavour you choose to pair it with so the choice is limitless. I marinaded and baked it for this recipe but it can also be cubed and stir fried or crumbled and used like mince for bolognese etc. It’s going onto my shopping list from now on and if you haven’t tried tempeh yet I’d urge you to give it a go.

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